Tacos filled with spicy flaked fish & tomat
Yield: 4 Servings S
Ingredients:
- 1 lb Firm-fleshed white fish -filets
- 2 c Unsalted chicken broth
- 2 tb Juice from pickled jalapeno -peppers
- 1 tb Fresh lime juice
- 1/4 c Thinly sliced scallions
- 1 md Tomato finely diced
- 1/4 ts Salt
- 1/8 ts Pepper
- 8 Taco shells
- 1 1/2 c Thinly sliced iceberg -lettuce
- 1/2 c Tomatillo salsa (see recipe)
Instructions:
From "Mexican Light Cooking by Kathi Long (Perigee Books by
Putnam).
Halve or quarter the fish filets so they will fit into a medium-sized
saucepan. Combine the chicken broth, jalapeno juice and lime juice.
Bring to a boil, then reduce heat to medium-low. Add the fish pieces
and simmer 3 to 4 minutes. Remove the pan from the heat and let the
fish cool in the liquid for 30 minutes. Remove the fish and pat dry
with paper towels. Place the fish in a medium-size bowl and break
into flakes with your fingers or a fork. Add the scallions and tomato
and toss to mix. Season with the salt and pepper. Arrange 2
tablespoons of the fish filling down the center of each taco shell.
Divide the lettuce among the shells and top each taco with
1 tablespoon tomatillo salsa.
PER SERVING: 295 calories, 28 g protein, 26 g carbohydrate, 10 g fat
(2 g saturated), 44 mg cholesterol, 406 mg sodium, 3 g fiber.
Sharon Cadwallader writing in the San Francisco Chronicle, 9/29/93.
Posted by Stephen Ceideburg
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MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: TACOS FILLED WITH SPICY FLAKED FISH & TOMATIL
Categories: Fish
Yield: 4 Servings
Stephen Ceideburg
1 lb Firm-fleshed white fish
-filets
2 c Unsalted chicken broth
2 tb Juice from pickled jalapeno
-peppers
1 tb Fresh lime juice
1/4 c Thinly sliced scallions
1 md Tomato, finely diced
1/4 ts Salt
1/8 ts Pepper
8 Taco shells
1 1/2 c Thinly sliced iceberg
-lettuce
1/2 c Tomatillo salsa (see recipe)
From Mexican Light Cooking by Kathi Long (Perigee Books by
Putnam).
Halve or quarter the fish filets so they will fit into a medium-sized
saucepan. Combine the chicken broth, jalapeno juice and lime juice.
Bring to a boil, then reduce heat to medium-low. Add the fish pieces
and simmer 3 to 4 minutes. Remove the pan from the heat and let the
fish cool in the liquid for 30 minutes. Remove the fish and pat dry
with paper towels. Place the fish in a medium-size bowl and break
into flakes with your fingers or a fork. Add the scallions and tomato
and toss to mix. Season with the salt and pepper. Arrange 2
tablespoons of the fish filling down the center of each taco shell.
Divide the lettuce among the shells and top each taco with 1
tablespoon tomatillo salsa.
PER SERVING: 295 calories, 28 g protein, 26 g carbohydrate, 10 g fat
(2 g saturated), 44 mg cholesterol, 406 mg sodium, 3 g fiber.
Sharon Cadwallader writing in the San Francisco Chronicle, 9/29/93.
Posted by Stephen Ceideburg
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MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: TACOS IN PASTA SHELLS
Categories: Pasta, Ground beef, Cheese, Mexican
Yield: 6 Servings
1 1/4 lb Ground beef
3 oz Cream cheese with chives
1 ts Salt
1 ts Chili powder
18 Jumbo pasta shells
2 tb Butter; melted
1 c Taco sauce
1 c Cheddar cheese; shredded
1 c Monterey jack cheese; shred
1 1/2 c Tortilla chips; crushed
1 c Dairy sour cream
3 Green onions; chopped
Leaf lettuce (optional)
Cook, rinse and drain pasta shells. Cut cream cheese into cubes. Cook
beef in a large skillet over medium high heat until brown, stirring
to separate meat; drain fat. Reduce heat to medium low. Add cream
cheese,, salt and chili powder; simmer 5 minutes. Toss shells with
butter; fill with beef mixture. Arrange shells in buttered 13x9 pan. Pour taco sauce over each shell. Cover with foil. Bake in preheated 350~ oven 15 minutes. Uncover; top with cheddar cheese monterey jack cheese and chips. Bake 15 minutes more or until bubbly. Top with sour cream and onions. Garnish with lettuce.
